Directions

Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, sour cream, and milk. Add to flour mixture, stirring with a fork just until moistened.

Drop dough into 8 mounds onto prepared baking sheet. Bake for 12 to 15 minutes or until golden. Transfer to a wire rack and let cool.

Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. Using a potato masher, mash berries slightly; set aside. To serve, split shortcakes in half; fill with strawberry mixture and whipped cream. Top with remaining sliced strawberries. Makes 8 shortcakes.

Whole Shortcake:

Prepare as above, except transfer all of the dough to a greased 8x1-1/2-inch round baking pan, spreading evenly. Bake for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. To serve, split in half. Spoon half of the whipped cream and strawberries over bottom layer. Replace the top layer. Top with remaining berries and cream. Cut into wedges. Makes 8 wedges.

Related Categories

Reviews (1)

49 Ratings

Heather Bradshaw965 Days Ago

Great Recipe!I just wanted to let you know that I linked up to your shortcake recipe on my blog @ http://thesugarribbon.com/blog/sweet-strawberry-treats-for-the-holidays/. I would love if you'd be willing tweet @the_SUGARRIBBON or otherwise share about the article.Thank you for your time.XOXO Heather@ www.thesugarribbon.com/blog